3 Ways to Use Radishes this spring!

3 ways to use radishes! It's the season for these little beauties and just last week I received a bunch in my CSA from @harvestunion here in Vancouver. I have struggled in the past with the best way to serve this cruciferious veg as it can be quite a powerful flavour, but once you find the right combinations and the appropriate way to serve it, this vegetable can be a game changer. Not only are they delicious and beautiful, they also are an excellent source of both Vitamin C and fibre- these help to support digestion as well as our collagen production which is so important when it comes to the building blocks of our health!

Here are 3 simple ways to use radishes this spring.

1. Salads: add them to a side salad of mixed greens at breakfast, they add the perfect spice which means all that’s needed is a simple oil drizzle, be sure to slice them nice and thin (or use a mandoline). They make the perfect companion to potato salads for a day at the beach or a backyard bbq. Added to a mixed grain salad is such an easy way to get in some extra fibre while also adding a nice color pop.

2. Roasting: When roasting potatoes or other root vegetables I love to add radish. These vegetables have a much lower starch content than other root vegetables, making it a healthy choice for a side dish. You won’t believe how much the flavour changes when you cook these beauties- they become sweet and delicious.

3. Pickling: Adding these to a jar of other vegetables for pickling or fermenting (Such as sauerkraut or kimchi) is an excellent way to add color, flavour and nutrition to your usual salads and various dishes. I love to keep a jar of mixed vegetables pickled in the fridge for an easy addition to each of my meals- breakfast included. They are also a great way to add color to your table and plate.